Modern Sahti Clone Recipe

(23L Batch)

A rustic, full-bodied ale inspired by traditional Finnish Sahti – brewed with juniper and fermented with ale yeast or baker’s yeast.

Target Stats:

  • Batch Size: 23 litres
  • ABV: ~7.5%
  • OG: 1.080
  • FG: 1.020
  • IBU: ~5 (juniper bitterness, not hops)
  • EBC: ~20
  • Carbonation: Low (1.2–1.5 vols CO₂) or traditional still

Ingredients:

Grains:

  • 4.5 kg Pale Malt (2-row or Pilsner)
  • 1.5 kg Rye Malt
  • 0.5 kg Munich Malt
  • 0.25 kg Flaked Barley or Wheat
  • Optional: 100g Caramunich for extra body and colour

Botanicals:

  • 50g Juniper Berries (lightly crushed)
  • A handful of Juniper Branches (if available – rinse well!)

Yeast:

  • Baker’s yeast (like Anchor Instant) OR
  • A fruity ale yeast (e.g. Mangrove Jack’s M20, Wyeast 3068, or similar)

Water:

  • Standard filtered water, moderately hard preferred

Method:

Mash:

  1. Add juniper branches to the bottom of your mash tun if using.
  2. Mash grains at 68°C for 60 minutes.
  3. Add juniper berries into the mash with 15 minutes remaining.
  4. Lauter as normal – aim for around 26–27 litres pre-boil volume.

Boil (optional):

  • Sahti is traditionally no-boil, but you can do a 15-minute boil to improve stability.
  • If boiling, don’t add hops.
  • Chill to 20–22°C.

Fermentation:

  • Pitch yeast at 20–25°C.
  • Ferment for 5–7 days, then let it condition for a few more days.
  • No need for cold crashing or extended ageing – Sahti is best fresh.

Packaging:

  • Traditionally served still or lightly carbonated.
  • If bottling with light carbonation: prime with about 2.5g sugar per litre.
  • Ready to drink in 7–10 days from brew day.

Tips:

  • Use a strainer bag if you can’t get juniper branches – just steep the berries.
  • Don't overcarbonate – the banana-clove esters come through better in still beer.
  • Pair with smoked meats, rye bread or Nordic-style snacks!

 

2025/04/09

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